Zucchini Oat Muffins

1 ½ cup flour (white or whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 large egg
½ cup pure maple syrup
1/3 cup almond milk, unsweetened
1/3 cup coconut oil
1 teaspoon vanilla extract
1 ½ zucchini
½ dry oats

1. Preheat oven to 350 degrees and grease a 12-cup muffin tin well.
2. Peel and grate zucchini.
3. In a large bowl add the flour, baking powder and soda, cinnamon, and salt. Use a whisk to combine well.
4. Make a well in the center of the dry mixture and add the egg, syrup or honey, milk coconut oil, and vanilla. Stir until the mixture comes together. Add the zucchini and oats and stir to combine.
5. Divide the mixture evenly between the 12 muffin cups. Bake for 16-20 minutes until a toothpick inserted into the center comes out clean. Remove from oven and let the muffins cool on a wire rack for 5 minutes.
6. Once cool, place in Ziploc freezer bags in desired amount for later use.

Banana Nut Protein Bars

Here is a quick (10 min prep & 10 min cook time)


½ Cup Banana (very ripe)

2 Whole Omega-3 Eggs

¼ Cup Cottage Cheese

½ Cup Rolled Oats

2 Cups Walnut Meal

6 Scoops Vanilla Protein Powder (Vega is my recommendation)

¼ tsp Baking Soda

1/8 tsp Salt

Olive Oil Cooking Spray


Preheat oven to 350 degrees F. Whisk eggs and then combine cottage cheese and banana. Combine oats, walnut meal, protein powder, baking soda and salt and stir until evenly mixed. Slowly add egg/banana mix to the dry ingredients until incorporated.  Lightly coat a 9x9 inch pan with spray and then transfer mixture into the pan. Bake 10-15 minutes (or until tooth pick comes out clean). Be careful not to over-bake as the squares will dry out. Cool, portion and store in the fridge or freezer, individually wrapped.